Fire Roasted Prawns With Habanero and Toasted Garlic Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We all know Bobby Flay can cook up some shrimp. This recipe is really good. I love his SW fusion in his cooking. Ingredients:
6 garlic cloves |
1 cup pure olive oil |
1/2 fresh habaneros or 1/2 scotch bonnet pepper, chopped |
1/4 cup fresh lime juice |
2 tablespoons water |
1 tablespoon honey |
1/4 cup cilantro, chopped |
salt and pepper, freshly ground |
16 prawns, heads and shell on |
olive oil |
salt & freshly ground black pepper |
1/4 cup fresh cilantro, chopped |
Directions:
1. Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown. Remove the garlic from the oil and place in a blender. Reserve the oil and let cool slightly.
2. Add the habañero, lime juice, water and honey to the garlic in the blender and blend until smooth. With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified. Add the cilantro and blend for 5 seconds. Season with salt and pepper to taste.
3. Cook the prawns. Heat the grill to high. Brush the prawns with olive oil and season with salt and pepper. Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through. Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.
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